Tissue transglutaminase generates deamidated epitopes on gluten, increasing reactivity with hydrolyzed wheat protein–sensitized IgE - 27/11/13
Doi : 10.1016/j.jaci.2013.07.017
Ryosuke Nakamura, PhD a 
, Rika Nakamura, PhD a, Shinobu Sakai, PhD a, Reiko Adachi, PhD a, Akiko Hachisuka, PhD a, Atsuo Urisu, MD, PhD b, Yuma Fukutomi, MD, PhD c, Reiko Teshima, PhD a
, Rika Nakamura, PhD a, Shinobu Sakai, PhD a, Reiko Adachi, PhD a, Akiko Hachisuka, PhD a, Atsuo Urisu, MD, PhD b, Yuma Fukutomi, MD, PhD c, Reiko Teshima, PhD a a Division of Novel Foods and Immunochemistry, National Institute of Health Sciences, Setagaya, Tokyo, Japan
b Department of Pediatrics, Fujita Health University, The Second Teaching Hospital, Nagoya, Aichi, Japan
c Clinical Research Center for Allergy and Rheumatology, Sagamihara National Hospital, Sagamihara, Kanagawa, Japan
| Supported by Grants-in-Aid from the Food Safety Commission, Japan (No. 0708); Grants-in-Aid from the Ministry of Health, Labor and Welfare, Japan; and Grants-in-Aid for Challenging Exploratory Research from the Japan Society for the Promotion of Science (22659027). |
|
| Disclosure of potential conflict of interest: The authors declare that they have no relevant conflicts of interest. |
© 2013
American Academy of Allergy, Asthma & Immunology. Pubblicato da Elsevier Masson SAS. Tutti i diritti riservati.
Vol 132 - N° 6
P. 1436 - dicembre 2013 Ritorno al numero
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